Chocolate Cake With Oil

Name: Chocolate Cake With Oil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup vegetable oil; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 3-4 tablespoons milk

Highlighted under: Classic Recipes

I love making this Chocolate Cake with Oil because it’s incredibly moist and rich in flavor, yet surprisingly simple. The use of oil instead of butter gives it a beautiful texture that stays fresh for days, making it perfect for sharing. Every time I bake this cake, I’m amazed at how quickly it comes together, and I can truly customize it to my taste. Whether it’s for a special gathering or just a treat for myself, this recipe never disappoints!

Created by

Kitty Lawrence

Last updated on 2026-02-01T23:53:35.607Z

Baking is truly an art form for me, and I've experimented with countless chocolate cake recipes. However, this Chocolate Cake with Oil stands out due to its wonderfully moist crumb and delicious flavor. I remember the first time I used oil instead of butter; it revolutionized my baking! The cake not only tasted amazing but also stayed fresh much longer.

Occasionally, I like to tweak the recipe by adding a hint of espresso powder for an extra depth of flavor. It’s a game changer! Making this cake allows me to express my creativity in the kitchen while indulging my sweet tooth, and it always earns rave reviews from friends and family.

        Why You'll Love This Recipe
        Incredibly moist and rich chocolate flavor
Simple to prepare and perfect for any occasion
Can be personalized with various add-ins

      

Mastering the Chocolate Cake Technique

One of the keys to achieving a perfectly moist chocolate cake is how you incorporate the boiling water into the batter. This step may seem unconventional, but it helps dissolve the cocoa powder thoroughly, activating its rich flavor. The batter will be very thin after adding the boiling water, which might be concerning. However, this thin consistency is what allows the cake to bake up beautifully moist and incredibly tender. Remember to mix gently but thoroughly to avoid lumps and ensure an even texture.

Greasing and flouring your cake pans is crucial to prevent sticking, especially since this cake has a delicate crumb. I recommend using a baking spray that contains flour or a dusting of cocoa powder for an added chocolate touch. After baking, let the cakes cool in the pans for about 10 minutes—this allows them to firm up slightly, making them easier to transfer without breaking. If the center seems soft when you test for doneness, give it a bit more time, checking every couple of minutes.

Customization and Variations

This chocolate cake is a fantastic base for personal touches. For a richer flavor, consider adding a cup of chocolate chips to the batter before baking. They melt beautifully, adding pockets of gooey chocolate throughout the cake. If you're looking for a unique twist, try incorporating spices like cinnamon or espresso powder to enhance the chocolate flavor without overpowering it. You can also substitute half of the buttermilk with strong brewed coffee for an extra depth of flavor.

Frosting can be a delightful addition, but let’s not forget about other toppings. Fresh berries or a sprinkle of flaky sea salt can elevate a simple frosting into something extraordinary. Chopped nuts like walnuts or pecans can also add a nice crunch and contrast. If you’re looking for a healthier option, consider serving the cake with a dollop of Greek yogurt instead of frosting for a deliciously tangy twist.

Ingredients

Gather all the ingredients before you begin to ensure a smooth baking process.

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting (Optional)

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
3-4 tablespoons milk

Once you have everything ready, we can move on to the preparation.

Instructions

Follow these easy steps to create the perfect Chocolate Cake with Oil!

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.

Add Wet Ingredients

Add the eggs, vegetable oil, buttermilk, and vanilla extract to the dry ingredients. Mix until smooth.

Incorporate Boiling Water

Carefully stir in the boiling water; the batter will be thin. Don't worry; this is normal!

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Once cooled, frost as desired.

Enjoy your chocolate cake with a hot cup of coffee or tea!

Pro Tips

For an extra layer of flavor, try adding a teaspoon of espresso powder to the batter for a rich coffee undertone.

Storing and Serving Tips

To store your chocolate cake, cover it with plastic wrap or place it in an airtight container at room temperature for up to 3 days. The oil in the cake helps it retain moisture, so it should stay fresh and delicious throughout this time. If you want to keep it longer, consider freezing it. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 2 months—simply thaw at room temperature when you're ready to enjoy a slice.

For serving, this cake pairs wonderfully with a scoop of vanilla ice cream or a side of fresh whipped cream. The rich chocolate flavor contrasts beautifully with lighter accompaniments like fruit salads or a citrus compote. You can also serve it elegantly by dusting the top with powdered sugar or cocoa powder right before serving, which adds an inviting touch.

Troubleshooting Common Issues

If your cake domes too much in the center, it may be due to overmixing the batter. Mix just until combined; overworking can cause excess air to create a rise in the middle. Conversely, if your cake sinks in the middle, this could be a sign that it wasn’t baked long enough. Always use a toothpick to test for doneness—when it comes out clean or with a few moist crumbs, the cake is ready to be removed from the oven.

In case your cake doesn’t rise as expected, check the freshness of your baking powder and baking soda. If they’re old, they may not react properly, resulting in a dense cake. For a lighter texture, make sure to sift your dry ingredients together to ensure even distribution and a bit of aeration before mixing with wet ingredients.

Questions About Recipes

→ Can I substitute the oil with butter?

Yes, but the cake may not be as moist. If using butter, melt it and let it cool before adding.

→ How long can I store the cake?

This cake can be stored in an airtight container at room temperature for up to 5 days.

→ Can I freeze this cake?

Yes, you can freeze the un-frosted cake layers for up to 3 months. Thaw before frosting.

→ What variations can I make?

Feel free to add chocolate chips, nuts, or swap the cocoa powder with different flavors like vanilla or almond extract.